Portuguese chicken is a wonderful winter warmer is a very hearty meal which will leave you satisfied. It will easily serve 6 if you’re serving it with a side of Crusty Rye Bread. This recipe was adapted from Rachel Ray’s ‘Portuguese Chicken’ recipe. We hope you enjoy.
-1 Chorizo (125g)
-700g Chicken thigh
-2 Onion diced
-3 Cloves garlic
-1/2 tsp smoked paprika
-1 1/2 tsp sweet paprika
-1/4 tsp pepper
-2 Tbsp Tomato paste
-1 can crushed tomato (400g)
-1 can cannellini beans (425g)
-1 packet chopped spinach (250g)
-2 Tbsp white wine vinegar
-2 Capsicum, sliced chunky
-4 Large mushrooms, sliced chunky
-1 Bay leaf
- Chop chorizo in half lengthwise and slice. Add chorizo to a dutch oven on medium-high heat and begin to brown, when the oil for the chorizo has been released add in your onion and garlic, sautéing for about 5 minutes.
- Add your chicken, brown. When chicken has some nice colouring add your spices, stir through, pour in vinegar and deglaze.
- Place the rest of your ingredients into the pan and turn down to low, simmer for about 1 hour or until it has reduced, flavours have come through and your chicken is tender.
Nutritional Value (Per Serve) (Approx.)
Prep time: 15min Cook time: 1hr 15min
Cal 602 Kj 2518